Summarize and practice the two main mixing methods (one-stage and creaming) of cookies from sample recipes, notating the multiple steps involved. Analyze the forming techniques of cookies (i.e., drop, rolled, spritz/pressed, sheet, icebox, and bar), and describe how each contributes to the overall appearance, flavor, and texture, citing evidence from culinary textbooks and research gathered in the kitchen laboratory.
Standard detail
20
Depth 2Parent ID: 8CCEF9E9E6574C1D9FBD1237784DBC21Standard set: Culinary Arts III
Original statement
Quick facts
- Statement code
- 20
- List ID
- 20
- Standard ID
- 7109D2E067434139B3E3EB65699BAF0D
- Subject
- CTE (2020-)
- Grades
- 12, 11
- Ancestor IDs
- 8CCEF9E9E6574C1D9FBD1237784DBC21DC44CB27300E4C788CCFFFFDCD54DB37
- Source document
- TN Dept of Education
- License
- CC BY 4.0 US